Hospital Diet Kitchen Cook

Aperion Care; De Motte (IN); On-site; USD 32,000 - 42,000; Full time

Job summary

Aperion Care in Indiana is seeking a Cook to prepare meals following federal, state, and local standards, policies, and procedures, under the direction of the Dietitian and Director of Food Services to ensure consistently high quality food service.

You will review menus, assist in policy development and implementation, plan regular and special diet menus as prescribed, coordinate with other departments, and ensure all procedures follow established policies.

Qualifications

• One (1) year dietary/food experience in a hospital, nursing care facility, or other related medical facility preferred but not required.
• Must have State Food Service Sanitation certification.
• Must be able to read, speak and write the English language in an understandable manner.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.

Responsibilities

• Review menus prior to preparation of food.
• Assist in developing, implementing and coordinating department policies, procedures, and food service manuals.
• Interpret department policies and procedures to personnel, residents, visitors, family members, etc., as necessary.
• Assist in planning regular and special diet menus as prescribed by the attending physician. Assure that food is available for preparation by cooks.
• Coordinate food services with other departments as necessary.
• Work with the facility’s dietitian and implement recommended changes as required.
• Ensure that all food service procedures are followed in accordance with established policies.

Education

State Food Service Sanitation certification

Job description

Aperion Care in Indiana is seeking a Cook to prepare meals following federal, state, and local standards, policies, and procedures, under the direction of the Dietitian and Director of Food Services to ensure consistently high quality food service.

You will review menus, assist in policy development and implementation, plan regular and special diet menus as prescribed, coordinate with other departments, and ensure all procedures follow established policies.